Best 3 Sour Cream Torte Recipes

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"Sour cream torte" or "Smetanniy tort" is a popular dessert that combines classic flavors with a creamy and rich taste. With its layers of tender cake, creamy sour cream filling, and a delightful crumble topping, this torte is sure to satisfy your sweet tooth. Whether you're craving a special treat for a special occasion or simply want to indulge in a homemade dessert, this recipe collection has something for everyone. Step into the world of sour cream torte and discover the perfect recipe to tantalize your taste buds and leave you wanting more."

Let's cook with our recipes!

BLUEBERRY SOUR CREAM TORTE



Blueberry Sour Cream Torte image

For a pleasant taste of summer, consider my berry specialty. Cinnamon and nutmeg lend a hint of spice to the berry filling, but lemon peel offers a refreshing bit of citrus.-Corinne Jagocki, Palm Coast, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 10-12 servings.

Number Of Ingredients 16

3/4 cup butter, softened
1/4 cup sugar
2 large egg yolks
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
FILLING:
4 cups fresh or frozen blueberries
1 cup sugar, divided
1/4 cup quick-cooking tapioca
1/2 teaspoon ground cinnamon
1/2 teaspoon grated lemon zest
1/8 teaspoon ground nutmeg
2 large egg yolks
2 cups sour cream
1 teaspoon vanilla extract

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. , Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 400° for 10-12 minutes or until lightly browned. Cool on a wire rack. , In a large saucepan, gently toss the blueberries, 1/2 cup sugar, tapioca, cinnamon, lemon peel and nutmeg. Let stand for 15 minutes. Cook, uncovered, over medium heat until mixture comes to a boil. Cook and stir for 2 minutes. Remove from the heat; pour into crust. , In a large bowl, beat the egg yolks, sour cream, vanilla and remaining sugar. Spoon over blueberry mixture. Return pan to baking sheet. , Bake at 350° for 35-40 minutes or until center is set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate for at least 4 hours before serving. Refrigerate leftovers.

Nutrition Facts : Calories 399 calories, Fat 20g fat (12g saturated fat), Cholesterol 128mg cholesterol, Sodium 271mg sodium, Carbohydrate 49g carbohydrate (27g sugars, Fiber 2g fiber), Protein 5g protein.

CHOCOLATE SOUR CREAM TORTE



Chocolate Sour Cream Torte image

This elegant cake is sure to evoke stunned "wows" from guests. Create toppings to fit the occasion; it lends itself perfectly to any garnish at all. -Karen Rames, Hickory Hills, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 17

1/4 cup shortening
1-1/4 cups sugar
2 large eggs, room temperature
2 ounces bittersweet chocolate, melted and cooled
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup reduced-fat sour cream
1 cup fat-free milk
1/4 cup plain yogurt
FROSTING:
1 cup reduced-fat sour cream
2/3 cup sugar
1 carton (12 ounces) frozen reduced-fat whipped topping, thawed

Steps:

  • In a large bowl, beat shortening and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in chocolate and vanilla., Combine the flour, cocoa, baking powder, baking soda and salt. Combine the sour cream, milk and yogurt; add to the shortening mixture alternately with dry ingredients, beating well after each addition., Line two 9-in. round baking pans with waxed paper; coat pans with cooking spray and sprinkle with flour. Add the batter., Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, combine sour cream and sugar. Fold in whipped topping. Place bottom layer on a serving plate; top with a third of the frosting. Top with remaining cake layer. Frost top and sides of cake. Refrigerate until serving.

Nutrition Facts : Calories 290 calories, Fat 10g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 175mg sodium, Carbohydrate 46g carbohydrate (31g sugars, Fiber 1g fiber), Protein 5g protein.

SOUR CREAM TORTE



Sour Cream Torte image

This torte is legendary at work; one time it caused a near riot and disappeared in 5 minutes! It's very unusual and tastes like those small butter/nut cookies rolled in powdered sugar. It's not hard to make, it just takes some time, but I guarantee it's worth it!

Provided by Brenda Benzar Butler

Categories     Desserts     Cakes     Torte Recipes

Yield 12

Number Of Ingredients 8

3 cups all-purpose flour
¾ cup white sugar
1 cup butter
1 egg
2 cups sour cream
1 ½ cups confectioners' sugar
2 cups chopped walnuts
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl mix the flour and white sugar together. Cut in the butter or margarine with a pastry blender or two knives until mealy. Stir in the unbeaten egg and mix with your hands until dough holds together.
  • Divide dough into 7 equal parts. Roll each part into a 9 inch circle on a lightly floured non-stick cookie sheet. (Cookie sheets need to be without edges so you can roll out cookies on the cookie sheet as you can't transfer cookie after it's rolled out.) If the cookie edges get uneven while rolling out, just push them back and roll again until you get a fairly even 9 inch circle.
  • Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes, until lightly browned on edges. Cool and remove gently.
  • To Make Filling: Combine sour cream, confectioner's sugar, chopped walnuts, and vanilla and mix until smooth. Divide filling into 6 equal portions.
  • Assemble cookie layers by putting filling between cookie layers, stacking up as you go. (The 7th cookie sets on top of the stack; there is no sour cream filling on top of it.) Sift confectioner's sugar on the top cookie. Refrigerate for at least 5 hours or longer so the whole thing can meld & mellow together into a "cake-like" torte. Cut into wedges and stand back while everyone goes NUTS!

Nutrition Facts : Calories 572.7 calories, Carbohydrate 55.7 g, Cholesterol 73 mg, Fat 36.8 g, Fiber 2.2 g, Protein 8.1 g, SaturatedFat 16.1 g, Sodium 136.3 mg, Sugar 27.9 g

Tips:

  • Ensure that all ingredients are at room temperature before starting.
  • Use a springform pan with a removable bottom for easy release of the torte.
  • If you don't have a springform pan, you can use a regular 9-inch pie plate. Just be sure to grease and flour the pan before adding the batter.
  • Do not overmix the batter. Overmixing can result in a tough torte.
  • Bake the torte in a preheated oven. This will help it rise evenly.
  • Do not open the oven door during baking. This can cause the torte to fall.
  • Allow the torte to cool completely before serving. This will help it set properly.
  • Garnish the torte with fresh berries, whipped cream, or powdered sugar before serving.

Conclusion:

Sour cream torte is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy, tangy filling and flaky crust, it is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert to make, give sour cream torte a try. You won't be disappointed!

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